Development of Vegetable Crisps from Tree Spinach and Paco Fern
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Abstract
This research aimed to develop vegetable crisps from Tree spinach and Paco fern. The physicochemical properties, microbial content, nutritional values, and study customer acceptance were analyzed. The research found that the optimal formula comprises blanched Tree spinach, blanched Paco fern, sugar, black pepper powder, sesame oil, salt, and water, with percentages of 55.0, 35.0, 1.8, 0.2, 1.5, 0.2, and 6.3, respectively. The brightness (L*), redness (a*), and yellowness (b*) are 27.58, -5.50, and 12.45, respectively. The hardness is 21.50 N. The water activity (aw) is 0.25, and the moisture content is 3.46%. Furthermore, the selected formula revealed that the total microbial quantity is 1 x 103 CFU/g, with yeast and mold content of less than 10 CFU/g. The nutritive values per 100 grams provide a total energy of 332 kilocalories, which consists of 4.18 grams of fat, 12.97 grams of protein, 60.64 grams of carbohydrate, 126 milligrams of sodium, 3.5 grams of moisture, 7.86 grams of ash, and 10.9 grams of dietary fiber. The consumer acceptance score was 80% for 100 participants, ranging from moderately to extremely satisfied.
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